From: Chef Ben de Vries, Luella, San Francisco. Yield: 12 servings. Lemon Vinaigrette: 2 Tbsp. champagne vinegar 1 Tbsp. freshly squeezed lemon juice 1½ tsp. minced shallots ½ cup olive oil to taste, salt and pepper Salad: 7½ oz. grated Parmesan cheese 1 lb, 2 oz. cleaned portobello mushrooms (gills removed) 6 oz. wild arugula, stemmed Whisk together vinegar, lemon juice and shallots. Whisk in the olive oil until emulsified. Season to taste with salt and pepper. Preheat the oven ...
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